Pork Dumplings Recipe

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5 minutes. Squeeze out excess water through a fine mesh or clean towel until mostly dry. Discard drained liquid.

In a mixing bowl combine ground pork, squeezed cabbage, green onions, minced ginger and garlic. Mix gently but thoroughly until uniform.

Add soy sauce, sesame oil, Shaoxing wine, salt, white pepper and cornstarch to the pork mixture. Fold until everything is combined and mixture has a slightly sticky texture. Cover and refrigerate for at least 20 minutes to let flavors meld (can be refrigerated up to 1 day).

Set up an assembly station: dumpling wrappers stacked and covered with a damp towel, a small bowl of water for sealing, and a tray to hold finished dumplings.

Spoon about 1 tablespoon of filling (adjust to wrapper size) into center of a wrapper. Brush the wrapper edge with water. Fold in half and pleat or press edges firmly to seal, ensuring no air pockets. Repeat until filling is used. Yields about 30 dumplings.

Keep finished dumplings covered with a damp towel to prevent drying while you work.

Line a steamer basket (bamboo or metal) with parchment paper punctured with holes or with cabbage leaves to prevent sticking. Arrange dumplings with space between them.

Bring a pot of water to a simmer. Place the steamer over the simmering water, cover and steam for 10–12 minutes, until pork is fully cooked (internal temp 160°F/71°C) and wrappers are tender-translucent.

Carefully remove dumplings and serve immediately with dipping sauce and a small dollop of wasabi on the side.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.

Arrange dumplings flat-side down in the skillet, not touching. Fry 2–3 minutes until bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (away from you to avoid splatter) and immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–7 minutes, until water has evaporated and pork reaches 160°F/71°C. Remove lid and cook another 30–60 seconds to re-crisp bottoms if needed.

Transfer dumplings to a plate and serve hot with dipping sauce and wasabi on the side.

In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil and 1/2 teaspoon sugar. Stir until sugar dissolves. Add chili flakes or rayu if using.

Serve sauce in small individual dishes with a small dab of wasabi on the side so guests can mix into the sauce to taste.